Life as of late has been totally normal.
Well, minus my mom asking me if the reason why I got a kidney infection was because I forgot to pee after sex. Although come to think of it, that is totally normal.
My mom asking me embarrassing questions…not the kidney infection.
Warm, 70 degree days in March. Another failed attempt at Peanut Butter Pretzel Brownies. Soy latte art. Long walks in the fresh Wisconsin sunshine. Not to mention leisurely dinners with good friends, going to bed with crusted-on eye make-up, googling “Kony 2012” again because I still don’t get what it is, movie viewing (Jeff, Who Lives at Home…go see it), online shopping for things I cannot afford, procrastinating the dishes and stalking Jake Gyllenhaal.
These things, totally normal.
Also normal, this:
Me laying on the floor eating fajitas.
What?!? You don’t beach yourself on the living room floor and shove fajitas right from the plate into your mouth too?! You’re missing out. I have the rug burns on my elbows to prove it.
Seriously though, there is something totally normal about Sunday taco/fajita nights. I think it dates back to my Everythingtarian childhood. Simple yet tasty, tacos and fajitas were often the perfect Sunday night meal to start off our weeks. I remember fondly the sound of meat browning and the smell of corn tortillas warming in the oven as I was tasked with sorting our dinner toppings into individual bowls: cheese, onion, lettuce, tomato, sour cream.
Now that I’m older (and well…oh-so-cultured), my tastes have evolved past the plain ol’ taco.
Suddenly craving a taste of my younger years this morning, I set forth to my local co-op with Sunday night fajitas on the brain. Specifically, veggie fajitas. I picked up a green, orange and yellow pepper. One red onion. Two avocados. One bag of frozen corn. A pint of cherry tomatoes. Wisconsin queso fresco cheese. And a package of $0.49 locally-made corn tortillas.
And just as the unrecipe suggests, I tasted my way through each component of the meal.
First, I sauteed sliced peppers and onions over high heat with canola oil. Once slightly charred and softened, I tossed in diced tomatoes, chipotle peppers, apple cider vinegar, a pinch of sugar, minced garlic and a hit of both Worcestershire sauce and paprika. In reality, I just added this pre-made taco skillet sauce I stole from Mama E’s pantry last time I was home.
The two avocados were smashed, seasoned with a pinch of garlic powder, salt + pepper and given a squeeze of lime for a simple guacamole that packed just enough zing.
Next, I tossed the thawed-out corn with diced cherry tomatoes, a drizzle of canola oil, garlic powder, salt + pepper and a hefty dose of both cumin and hot sauce. Smoky and spicy, it was.
With the oven at 325 degrees, I popped the tortillas in to warm.
Once assembled, the result was nothing short of delicious.
Layers of spicy fajita veggies, smoky corn salsa, a thick slather of buttery guacamole and crumbles of salty queso fresco satisfied as a more sophisticated version of my childhood taco craving. The flavors all perfectly balanced and three fajitas later, my belly full with me laying on the floor in a near food coma.
Like I said, life lately…totally normal.